From the Land of Nightingales & Roses: Recipes from the Persian Kitchen

Blogger Sinaiee (of The Persian Fusion) waxes nostalgic about her childhood growing up in 1970s Tehran in this delightful cookbook. She begins with an introduction to Persian eating etiquette and the philosophy behind maintaining a balanced Ayurveda-like diet, and shares stories form her youth, such as distilling rosewater while visiting relatives outside the city. Recipes are arranged seasonally: spring offers rhubarb and onion soup, and summer fare includes a refreshing rosewater sorbet with rice noodles crisped in ice water. Fall begins with a monthlong celebration of Mithra, “the ancient Persian warrior god,” and includes such dishes as a lamb stew with dried lime, turmeric, and barberries, as well as meatballs stuffed with fried onions, currants, and walnuts. Winter is the season for dumpling soup, as well as a meal of rice, green lentils, and brown butter eggs. A concluding chapter on basics provides culinary building blocks: rice, two flatbreads, a variety of pickles and relishes, and a few year-round favorites, such as pan-fried potatoes. Sinaiee wraps up this excellent work with drinks (e.g., a caramel and vinegar cooler) and a helpful glossary of Farsi terms. Persian cuisine is made both approachable and alluring in this stellar first effort. (Dec.)